Kelli's Berries & cream in a Cookie Shell...

this is the dessert that jess made last month for recipe club.  it was so fabulous i can't even describe it... you'll just have to make it!  the cookie is sweet & crisp, the berries are tart & juicy & the custard is perfectly creamy to balance it all out!  definitely a keeper!  

*also a great make ahead dessert.  just make the cookies & custard ahead of time & then assemble just before serving.  easy peasy!

{kelli's berries & cream in a cookie shell}

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

Rosemarie's Fresh Mint Lemonade...

jessica hosted recipe club last month & i have been dreaming about it ever since!  it is perfectly fresh & summery!  i also love that you can make a big batch of the syrup & use it slowly.  i hope you love it as much as i do!  happy bbq season!

-picture courtesy of cafefernando.com 

{rosemarie's fresh mint lemonade}

2 cups sugar

2 1/2 cups water

1 cup good orange juice (not from concentrate)

1 3/4 cup fresh lemon juice

1 cup fresh mint leaves, firmly packed

In a medium sauce pan over medium-high heat, mix sugar & water.  Cook for 5 minutes.  Remove from heat & let cool.  Stir in juices & pour over mint.  Let stand 1 hour, then strain.  Chill in the refrigerator until ready to use.  When you are ready to mix drinks- fill a glass with ice, add a 1/2 a cup of Mint Lemonade Syrup, add water to desired concentration.

**if you want to make a large batch, mix chilled syrup with water to the desired taste.  Don't add ice until you are ready to drink or it will water it down.

don't forget...

to make this, this weekend!  this is one of my favorite cakes & i don't ever miss an opportunity to make it!  hope you all have a very happy holiday & partake of some really good EATS!

{Flag Cake}

2 1/4 sticks butter, at room temperature

3 cups sugar

8 large eggs, at room temperature

1 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Frosting:

4 sticks butter, at room temperature

3-8 oz. packages cream cheese, at room temperature

1 pound confectioners’ sugar

2 teaspoons pure vanilla extract

2 half-pints blueberries

4 half-pints raspberries

Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2

sheet cake pan with Pam for baker”s or Baker’s Joy.  Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth.  Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,

add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth.  Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a

toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Before covering cake with plastic wrap,  place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)